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Cranberry Almond Biscotti Light Diabetic Version Recipe

Enjoy a guilt-free treat with this light and delicious Cranberry Almond Biscotti recipe! Perfect for those watching their sugar and fat intake, this recipe offers a healthier twist on a classic. Inspired by a beloved original, this version uses egg whites and alternative sweeteners for a delightful biscotti that's both satisfying and diabetic-friendly. These crunchy delights are perfect with your morning coffee or afternoon tea.

Prep Time 20 mins
Cook Time 90 mins
Calories 61.8 kcal
Protein 4g
Rating 4.3 (3 Reviews)
Cranberry Almond Biscotti Light Diabetic Version 19

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cranberry Almond Biscotti Light Diabetic Version

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How to Make Cranberry Almond Biscotti Light Diabetic Version

  1. Preheat oven to 325°F (160°C).
  2. In a medium mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 cup sugar substitute (e.g., erythritol or stevia).
  3. In a separate bowl, beat 2 large egg whites and 1 teaspoon vanilla extract until frothy.
  4. Gradually add the wet ingredients to the dry ingredients, mixing on medium speed with an electric mixer until just combined. Do not overmix.
  5. Stir in 1 cup chopped almonds and 1 cup dried cranberries.
  6. Mix thoroughly until evenly distributed.
  7. On a lightly floured surface, divide the dough in half. Gently knead each half 4 times by folding it over itself. Shape each half into a log approximately 14 inches long and 1 1/2 inches wide.
  8. If the dough is too dry, add 2 tablespoons of fat-free evaporated milk, 1 tablespoon at a time, until desired consistency is reached.
  9. Place the logs on a baking sheet lined with parchment paper.
  10. Bake for 30 minutes at 325°F (160°C).
  11. Remove from oven and let cool completely on a wire rack.
  12. Reduce oven temperature to 300°F (150°C).
  13. Using a sharp knife, cut each log into 1/2-inch thick slices.
  14. Stand the biscotti slices upright on the baking sheet.
  15. Bake for another 20 minutes, or until golden brown and crisp.
  16. Let cool completely on a wire rack before storing in an airtight container.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

2g

Fat

0g

Carbs

3g

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Breakfast & Brunch Sweets & Sides Desserts European Italian American Healthy Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Desserts Fruit Diabetic Cookies And Brownies Dietary 4 Hours Or Less